Korean fermented foods: Kimchi and doenjang

Handbook of Fermented Functional Foods, Second Edition

Volumn , Issue , 2008, Pages 333-351

  Surh, Jeonghee ^a   Lee, Young Kyung Kim ^b   Kwon, Hoonjeong ^b  

^a Kangwon National University   (South Korea)

^b Seoul National University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

FERMENTATION;

FERMENTATION PRODUCTS; FERMENTED FOODS; FERMENTED SOYBEANS; FISH AND SHELLFISHES; HEALTH EFFECTS; SCIENTIFIC RESEARCHES; SOY SAUCE; THREE CATEGORIES;

ALCOHOLIC BEVERAGES;

EID: 85042819176     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

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